Ventura County chefs, diners prepare for final days of foie gras

Tim Kilcoyne isn't doing anything illegal. Yet. Standing at the stove in the kitchen of The SideCar Restaurant in Ventura, he shakes a pan over high heat, sending a brief burst of flame shooting into the air. In the pan are a few sprigs of fresh thyme, a couple of cloves of garlic and the ingredient of the hour: foie gras.

Chef Tim Kilcoyne rearranges sunflower sprouts atop a piece of sauteed foie gras while posing in the dining room at The SideCar Restaurant in Ventura.

Ventura County Star

A foie gras dish finished with plum mostarda and sunflower sprouts by chef Tim Kilcoyne awaits delivery to a table at The SideCar Restaurant in Ventura. Kilcoyne, who also is the owner of the restaurant, is planning a five-course foie gras dinner to take place just days before a statewide ban on the gourmet ingredient takes effect July 1 in California. A portion of the proceeds will benefit C.H.E.F.S., or the Coaltition for Humane and Ethical Farming Standards.

Ventura County Star

Using foie gras produced by small, family-run businesses that raise their animals in humane conditions fits the ethical, seasonal and sustainable focus of his restaurant, Kilcoyne said.

Ventura County Star

A foie gras dish finished with plum mostarda and sunflower sprouts by chef Tim Kilcoyne awaits delivery to a table at The SideCar Restaurant in Ventura. Kilcoyne, who also is the owner of the restaurant, is planning a five-course foie gras dinner to take place just days before a ban on the gourmet ingredient takes effect July 1 in California. A portion of the proceeds will benefit C.H.E.F.S., or the Coaltition for Humane and Ethical Farming Standards.

Ventura County Star

Chef Tim Kilcoyne poses with a dish of sauteed foie gras, plum mostarda and sunflower sprouts at The SideCar Restaurant in Ventura. Kilcoyne is planning a foie gras dinner that will take place just days before a ban against the sale of the gourmet ingredient is slated to take effect July 1 in California. A portion of the proceeds will benefit C.H.E.F.S., or the Coaltition for Humane and Ethical Farming Standards. 06/15/12 Ventura, CA

Ventura County Star

Chef Tim Kilcoyne drizzles plum mostarda over a serving of sauteed foie gras in the kitchen at The SideCar Restaurant in Ventura. Passed in 2004, a law banning the sale of foie gras will take effect on July 1 in California, making it the only state to institute such a ban.

Ventura County Star

Cross hatchings mark a slice of foie gras, or fattened duck liver, before goes into a hot saute pan at The SideCar Restaurant in Ventura. Chef Tim Kilcoyne likes to add whole garlic cloves and a few sprigs of fresh thyme to the pan for additional flavoring. Passed in 2004, a law banning the sale of foie gras will take effect July 1 in California, the only state to institute such a ban.

Ventura County Star

Kilcoyne cooks a piece of foie gras, or fattened duck liver, with cloves of garlic and a few sprigs of fresh thyme in the kitchen at The SideCar Restaurant.

Ventura County Star

Chef Tim Kilcoyne poses with a dish of sauteed foie gras, plum mostarda and sunflower sprouts at The SideCar Restaurant in Ventura. Kilcoyne is planning a foie gras dinner that will take place just days before a ban against the sale of the gourmet ingredient is slated to take effect July 1 in California. A portion of the proceeds will benefit C.H.E.F.S., or the Coaltition for Humane and Ethical Farming Standards.

Ventura County Star

Chef Tim Kilcoyne plates a piece of foie gras, or fattened duck liver, in the kitchen at The SideCar Restaurant in Ventura. In addition to offering foie gras as an appetizer on the regular menu, Kilcoyne is planning a five-course dinner that will showcase the gourmet ingredient just days before a statewide foie gras ban takes effect.

Ventura County Star

Chef Tim Kilcoyne poses with a dish of sauteed foie gras, plum mostarda and sunflower sprouts at The SideCar Restaurant in Ventura. Kilcoyne is planning a foie gras dinner that will take place just days before a ban against the sale of the gourmet ingredient is slated to take effect in California.